70 AMYL ALCOHOLS. 



these, five are known, as follows : 2 primary, 2 secondary, 

 and the tertiary. 



PRIMARY AMYL ALCOHOLS. 



1. Normal amyl alcohol, CH 3 .CH 2 .CH 2 .CH 2 .CH 2 . 

 OH. Is obtained from the aldehyde of normal valeric 

 acid by the action of hydrogen in statu nascendi, in 

 the same manner as normal butyl alcohol. Colorless 

 liquid; insoluble in water; boiling point, 137. By 

 oxidation it yields normal valeric acid. 



Amyl chloride, C 5 H U C1, boils at 106.6 ; specific 

 gravity at =* 0.9013. The bromide C 5 H n Br boils at 

 128.7, specific gravity at = 1.246. The iodide 

 C 5 H n I boils at 155.4 ; specific gravity at = 1.5435. 

 Amyl acetate C 5 H n .O.C 2 H 3 boils at 148.4 ; specific 

 gravity at = 0.8963. 



2. Amyl alcohol of fermentation, Q H3 I CH. 



CH 2 .CH 2 .OH. Is the principal constituent of fusel- 

 oil, and is prepared from this by means of partial 

 distillation. Colorless liquid, boiling at 130-131; 

 specific gravity, 0.825 ; of an unpleasant odor and acrid 

 taste, but slightly soluble in water. By oxidation it 

 yields ordinary valeric acid. Its derivatives are pre- 

 pared like those of ethyl alcohol, and thoroughly 

 resemble them in their chemical conduct. 



The chloride C 5 H n Cl is a liquid, boiling at 102. 

 The iodide C 5 H n I boils at 147; the bromide C 5 H n Br, 

 at 119. 



Amylether, (C 5 H n ) 2 0, is a liquid, boiling at 170. 



SECONDARY AMYL ALCOHOLS. 



3. Isoamyl alcohol, CH 3 .CH 2 .CH 2 .CH.OH.CH 3 . 



Is produced from methyl-propylketone by the action 

 of hydrogen in statu nascendi. The iodide is formed 

 by the direct combination of ethylallyl (see amylene) 



